Coq au vin à la Bowen

Ingredients
500 g chicken
1 large onion, finely diced
3 garlic cloves, finely diced
150 ml white wine
200 ml chicken stock
50 g plain flour
50 g bacon, diced
10 shallots
baby carrots, pre-cooked
bay leaf
thyme
parsley
salt and pepper to taste

Fry onion and garlic on low heat in butter or oil for a few minutes. Flour the chicken together with some salt and pepper and brown this in a separate pan. When browned, add this to the onions and pour over chicken stock, wine and herbs. Cover and let it simmer for about 20 minutes. In the meantime, prepare the bacon and shallots by frying them off in a pan. Add them to the pot after the 30 minutes and let simmer together for another 10 minutes. Add the carrots a few minutes before serving in order to heat through. We served it with mashed potatoes but it also goes well with roast potatoes or even rice.